Pot Roasted Pork with Yellow Chiles, Plantains and Piloncillo - Rick Bayless

Ingredients

• 1 small cone (about 1 ounce) piloncillo OR 2 tablespoons dark brown sugar
• 1 1/2 tablespoons vegetable oil
• 1/2 pound (about 6 medium) fresh yellow chiles (I prefer hot Hungarian wax or banana peppers here)
• A 2-pound boneless pork shoulder roast
• 1 medium white onion, sliced 1/4-inch thick
• 1 18-inch section of banana leaf, hard spine cut off, plus an extra piece to line the serving platter
• 1 large (10-ounce) ripe plantain (it should be noticeably soft and yellow splotched with black), peeled and cut into 1/2-inch cubes
• Salt
• 1 small red onion, sliced into rings 1/8 inch thick
• 2 limes, cut into wedges